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Fermented Condiments: Sweet, Savory, and Simple!

Emillie Parrish

Emillie Parrish will discuss different types of fermented condiments while demonstrating how to make a sweet fermented chutney and a salty tomatillo salsa. Fermented condiments are zero-waste, quick and easy, and delicious!

Want to take this demo even further? Use the password “ferment” to get Emillie’s Salt-Brine Tomatillo salsa to stock your kitchen for success. She created this recipe just for summit attendees.

Salt-Brine Tomatillo Salsa – Use the password “ferment”

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Watch This Video For Free For 48 Hours

Need more time? Get ongoing access to this and all summit presentations—plus the Fermentation BONUS Bundle (valued at over $879)! It’s packed with exclusive recipes, guides, and video trainings from our speakers—think tangy sauerkrauts, bubbly sodas, creamy yogurts, and hearty sourdoughs—so you can keep fermenting with confidence long after the summit ends.
As part of the Fermentation BONUS Bundle, Emillie has generously included this special bonus with you—it’s yours when you upgrade!
Mango Chutney from Fermenting Made Simple
This is a really popular recipe from Emillie’s award-winning cookbook, Fermenting Made Simple. It is sweet, spicy, and delicious!
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Emillie Parrish
Website BLUESKY
💖 Favorite Ferments: Milk kefir, homemade wines, shio koji, miso, pickles, sauerkraut, yogurt, sourdough, and various condiments.
💡 Fermentation Tip: Perfection isn’t necessary. All you need is a sense of adventure and a willingness to listen to what your ferment is telling you. They know what they need to thrive.
🏝️ Desert Island Tools: If the island has fresh water and salt water then all I need is a flip-top canning jar. I have a collection of Fido, Weck, and Kilner jars that I love.
Emillie Parrish
Cookbook Author and Fermentation Enthusiast

Emillie Parrish is a writer, photographer, and recipe developer with two busy kids and a love of cooking.

She started Fermenting For Foodies in 2014 and has been developing and photographing recipes since 2010.

She is the author of the award-winning cookbook, Fermenting Made Simple, and writes a food column for two parenting magazines.

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Woman in striped shirt holding Kitchen Scale sign above hear. | MakeSauerkraut.com

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